SHRIMP AND SCALLOPS ON SKEWERS
(GARITHES KEH KTENIA SOUVLAKI)Source:
The Grecian Plate by The Hellenic Ladies Society of St. Barbara Greek Orthodox Church, Durham, North CarolinaServings: 6-8
1/2 cup olive oil
1/4 cup lemon or lime juice
2 tbsp. dry white wine
1/4 tsp. each dried oregano, thyme and garlic powder
salt and pepper
2 pounds scallops, drained
2 pounds shrimp, peeled and deveined
To make marinade, combine all ingredients, except scallops and shrimp, in a jar and shake well. Marinate seafood in refrigerator for 2 to 3 hours.
Alternate shrimp and scallops on skewers.
Broil over charcoal or under broiler for 10 minutes, turning once.
Delicious served with rice pilau or pasta.
